Ingredients
- 75g Onion
- 2 Garlic Cloves
- 1 Red Chili
- 1 Lemongrass Stalk
- 1 Kaffir Lime Leaves
- 500g Cod Fillet
- 2 kg Water
- 1 teaspoon Ground Turmeric
- ¾ teaspoon Sea Salt
- 70g Coconut Cream
- 1 Egg
- 3 Banana Leaves
- Cooking Spray as needed
Serves: 4 | Category: Fish & Seafood | Recipe Course: Main | Machine: Cooking Machine | Total time (min.): 70 |
These spicy Malaysian fish cakes, also known as ‘otak-otak’, are flavoured with fragrant chillies, lemongrass and coconut which intensifies when steamed inside the banana leaves. Because the fish is steamed, this recipe is great for a healthy weeknight meal served alongside rice and a papaya salad. Don’t fret if you can’t get hold of banana leaves as greaseproof paper will work just as well in its place, and you can skip the step where the banana leaves are steamed, as this is to make them pliable.